This delicious brunch casserole is guaranteed to impress. Start by making a bacon, leek and sweet potato hash, then bake it in the oven with smoked salmon and freshly cracked eggs.

Yield: Serves 4.



  • 1/2 cup diced bacon
  • 1 tbsp canola oil
  • 2 cups grated peeled sweet potato
  • 1/2 cup finely chopped leeks (white portion only)
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 2 cups thinly sliced Swiss chard (leaves and stems) or kale
  • 1 tbsp slivered fresh sage
  • 150 g fully cooked smoked salmon, broken into chunks
  • 4 large eggs


  1. Add bacon to a large non-stick frypan over low heat; cook, uncovered, stirring occasionally, until browned and crisp. Remove from heat. Remove bacon with a slotted spoon; drain bacon on paper towels. Drain off excess fat from frypan.
  2. Return frypan to low heat; return bacon to frypan. Add oil, sweet potato, leeks, salt and pepper; sauté until sweet potato is golden brown, about 15 minutes. Meanwhile, preheat oven to 350°F.
  3. Add Swiss chard and sage to sweet potato mixture; stir to combine.
  4. Spread mixture in bottom of a greased shallow 2 quart baking dish. Using back of a spoon, make 4 evenly spaced shallow indentations in mixture, being careful not to go through to bottom of baking dish. Press salmon into each indentation, dividing equally. Carefully crack 1 egg on top of salmon in each indentation.
  5. Bake until eggs are set, about 18 - 20 minutes.
Nutritional analysis per serving:

286 calories, 13.5 g fat, 25.6 g protein, 15 g carbohydrate, 3.5 g fibre, 1328 mg sodium